IMPOSSIBLE GEOMETRIES
IMPERIAL IPA

8.0%
ABV
CURRENTLY UNAVAILABLE

Impossible Geometries is more than meets the eye. It tastes like pineapples and papayas, yet it contains no fruit at all. It feels juicy when it hits the tongue, yet it's made without any juice. It has a distinct tropical flavour, yet it's brewed in oh-so-temperate Toronto. No matter how you look at it, this is one refreshing paradox.

Malts: Golden Promise, Pale Ale, Toasted Flaked Wheat, Flaked Oats, Malted Oats, Carafoam
Hops: Magnum, Mosaic
Yeast: Vermont Ale
Adjuncts: Dextrose

OUR RECIPE
MASH TUN

MASH
28.9%
Golden Promise
38.5%
Pale Ale
11.5%
Toasted Flaked Wheat
9.6%
Flaked Oats
9.6%
Malted Oats
1.9%
Carafoam
+
Mash Water - Target pH: 5.5
Ca
113ppm
Mg
9ppm
Na
100ppm
SO4
164ppm
Cl
190ppm
Mash Schedule
67.0°C
Saccharification - 45 min

SPARGE
75.6°C
Initial Water Temperature
+
Sparge Water - Target pH: 5.5
Ca
37ppm
Mg
9ppm
Na
13ppm
SO4
25ppm
Cl
25ppm
KETTLE

BOIL (60 MINS)
21.3 IBUs
Magnum - First Wort, 60 min
14.1 IBUs
Mosaic - First Wort, 60 min
30.4 IBUs
Mosaic - 10 min
23.53 g/L
Dextrose - 0 mins

WHIRLPOOL
9.8 IBUs
Mosaic - 30 min
4.7 IBUs
Mosaic - 20 min

HEAT EXCHANGER
18.0°C
Target Temperature
1.072
Target OG
+
Final Water Profile
Ca
118ppm
Mg
13ppm
Na
92ppm
SO4
152ppm
Cl
174ppm
FERMENTER

+
Pitch Vermont Ale Yeast
Fermentation Schedule
18 ⇒ 21°C
Primary Fermentation - 5 days
21°C
Dry Hop/Fermentation - 4 days
21°C
Conditioning - 7 days
1°C
Cold Crash - 5 days

DRY HOPPING
11.9 g/L
Mosaic - In tank for 4 days
BRITE TANK

7.6 %
ABV (Target)
80.3
IBUs (Target)
1.014
FG (Target)

MASH TUN

MASH
28.9%
Golden Promise
38.5%
Pale Ale
11.5%
Toasted Flaked Wheat
9.6%
Flaked Oats
9.6%
Malted Oats
1.9%
Carafoam
+
Mash Water - Target pH: 5.5
Ca
113ppm
Mg
9ppm
Na
100ppm
SO4
164ppm
Cl
190ppm
Mash Schedule
67.0°C
Saccharification - 45 min

SPARGE
75.6°C
Initial Water Temperature
+
Sparge Water - Target pH: 5.5
Ca
37ppm
Mg
9ppm
Na
13ppm
SO4
25ppm
Cl
25ppm
KETTLE

BOIL (60 MINS)
21.3 IBUs
Magnum - First Wort, 60 min
14.1 IBUs
Mosaic - First Wort, 60 min
30.4 IBUs
Mosaic - 10 min
23.53 g/L
Dextrose - 0 mins

WHIRLPOOL
9.8 IBUs
Mosaic - 30 min
4.7 IBUs
Mosaic - 20 min

HEAT EXCHANGER
18.0°C
Target Temperature
1.072
Target OG
+
Final Water Profile
Ca
118ppm
Mg
13ppm
Na
92ppm
SO4
152ppm
Cl
174ppm
FERMENTER

+
Pitch Vermont Ale Yeast
Fermentation Schedule
18 ⇒ 21°C
Primary Fermentation - 5 days
21°C
Dry Hop/Fermentation - 4 days
21°C
Conditioning - 7 days
1°C
Cold Crash - 5 days

DRY HOPPING
11.9 g/L
Mosaic - In tank for 4 days
BRITE TANK

7.6 %
ABV (Target)
80.3
IBUs (Target)
1.014
FG (Target)

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  • CONTACT
    Halo Brewery
    247 Wallace Ave
    Toronto, Canada
    M6H 1V5

    416-606-7778
    info@halobrewery.com